Baked Teggia Beans with Leeks and Thyme

-Soak 1 pound of Teggia beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following:

2 cloves of garlic

1 leek

2 TBS of fresh thyme.

 -In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, leeks and thyme.

 -Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.

 -Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.

 -Stir in 2 TBS butter (optional) and serve warm.

Baked Risotto with Fennel, Peas, Fresh Garlic and Parmesan

-Preheat oven to 400 degrees. 
-In a saucepan, combine 1 TBS extra virgin olive oil, a pinch of sea salt and ½ cup of minced onion and 3 cloves minced garlic. 
-Cook for 3-4 minutes until onions and garlic are translucent.
-Add 1 cup Arborio rice and stir to coat. 
-Add 2 cups vegetable broth or chicken stock, 2 cups chopped snap peas or snow peas and 2 small chopped fennel bulbs.
-Bring to a simmer over medium heat, and then add 1/4 cup Parmesan cheese and a pinch of salt.
-Transfer to a 1-quart soufflé dish and cover with another 1/4 cup Parmesan cheese and a sprinkle of finely chopped green onions and dill.
 -Bake for 35-40 minutes until the rice has absorbed most of the liquid.

Fresh Garlic Spread

-Cut the stem end off of a head of garlic.

-Put in a pieces of aluminum foil or a small baking dish with a lid.

-Douse with good olive oil and sea salt.

-Bake covered at 350 degrees for 30-40 minutes or until lightly browned.

-Once it has cooled a little, put the garlic head in a high speed blender and add about 1/3 cup olive oil and a big pinch of sea salt.

-Blend until smooth and silky.

-Store in the fridge in a jar with a tight fitting lid, where it will stay fresh for about a week.

-Use on sandwiches, in soups and salad dressings.

Baked Fennel with Garlic, Gorgonzola and Breadcrumbs

-Horizontally slice 2 fennel bulbs into ¼ inch pieces. Be careful not to break apart the slices.

-Steam over high heat for 5-7 minutes until lightly tender. Place in a baking pan.

-Add 3 cloves finely chopped garlic, half a chopped onion and a pinch of salt over top of the fennel.

-Drizzle a splash of heavy cream over top, some crumbled Gorgonzola cheese and dot with butter.

-Sprinkle with breadcrumbs and bake in the oven at 350 degrees for 30 minutes until the top is well browned.

Baked Eggplant with Feta Cheese and Tomatoes

-Preheat your oven to 375 degrees.

-Skin 4 large tomatoes by making an X on the bottom of each tomato and then pouring boiling water over them and letting them sit for 5 minutes.

-The skins should peel off pretty easily.

-Cut the tomatoes in half and squeeze most of the seeds out and then dice the tomatoes. Set aside.

-Slice 2 eggplants in half the long way, and then score the cut side in a crisscross pattern.

-Heat 3 TBS of olive oil in a large skillet and fry the eggplant, cut side down until golden brown, about 5-7 minutes.

-Flip and fry the second side for a few minutes, remove from pan and season with salt and pepper. Set aside.

-Wipe out the pan, and heat 1 TBS fresh olive oil, add the tomatoes and a l pinch of salt and cook for 5-10 minutes.

-Set the eggplant cut side up in a baking dish.

-Crumble 1/2 cup feta cheese overtop, add the tomato sauce and 1/2 tsp dried oregano.

-Cover and bake for 40 minutes and then uncover and bake for 5 more minutes.

Baked Chicken with Fennel, Carrots, Garlic and Herbs

-Position your oven rack in the lower middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken or 4 bone-in breasts.

-Rub the outside of the chicken with 1-2 TBS olive oil and season with salt and pepper.

-Cut 1 bunch of carrots and/or 1 bunch of fennel bulbs into large pieces.

-In a large baking pan combine the vegetables and add the following:

8 whole cloves of garlic

4 TBS fresh minced dill, cilantro or parsley

2 TBS olive oil.

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-For breasts, bake 45-50 minutes, until juice runs clear when pierced with a fork.

-For a whole chicken, bake for about 1 hour and 15 minutes.

Baby Turnip Salad with Toasted Pecans and Bacon

-Preheat the oven to 350.

-Remove the greens from one bunch of turnips.

-Tear the turnip leaves with your hands into medium sized pieces and set aside.

-Slice turnips as thin as possible.

-Put the turnips into a bowl of iced water.

-Toast ¼ cup pecans in the oven just until they start to brown, about 7 minutes at 350 degrees.

-Remove the pecans from the oven and set aside.

-Fry 4 slices of thick cut bacon until crunchy on the outside.

-Remove from the pan and set aside, reserving the fat.

-Prepare a simple vinaigrette:

-Combine 1-2 TBS Balsamic vinegar with a pinch each of sea salt and pepper.

-Slowly drizzle/whisk in about 1-2 TBS extra virgin olive oil. Set aside.

-Heat the bacon fat in the same pan.

-Once hot, add 2 cloves of minced garlic and sauté for 30 seconds.

-Add greens to the pan, season with the following:

Sea salt

A splash of Balsamic vinegar

-Cook until the greens are wilted.

-Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.

-Chop up bacon into ½ inch pieces.

-Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

-Top with the vinaigrette and some chopped chives or cilantro and serve.

Baby Green Beans with Buttered Bread Crumbs and Almonds

For the breadcrumbs: 
-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds. 
-Toast until golden brown, 2-4 minutes.
-Take the pan off the heat and add 2 cloves of garlic put through a garlic press and. 
-Season the crumbs with salt and pepper. Set aside but do not wash pan yet.
For the beans: 
-Bring a large saucepan of water to boil, add 1 tsp salt and 1 pound of tipped and tailed beans.
-Cook until the beans are just tender, about 5 minutes. Drain well and then arrange the beans on a serving platter.
-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter. 
-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.

Baba Ghanoush

A Middle Eastern eggplant spread, so good!

-Preheat your oven to 450 degrees.

-Prick 1 large or 2 small eggplants all over with a fork.

-Line a baking sheet with foil, set the eggplant on the baking sheet and cook turning every 15 minutes until the eggplant are soft, about 50 minutes.

-Cool the eggplant for 10 minutes and then cut it in half the long way.

-Scoop the flesh from the skin and place it in a colander set over the sink and let drain for 3 minutes.

-Transfer the eggplant to the work bowl of a food processor and add the following:

1 TBS fresh lemon juice

1 minced garlic clove

1 TBS extra virgin olive oil

1-2 TBS tahini paste

Sea salt

Freshly ground black pepper.

-Pulse briefly (about 8-10 seconds) until eggplant has a semi-smooth texture.

-Transfer to a serving bowl and cover with plastic wrap that is flush with the surface of the dip.

-Chill for 40-60 min.

-Top with a splash of extra virgin olive oil and serve with the following:

Triangles of pita bread

Kalamata olives

Ava Genes Spaghetti with Fresh Tomato Sauce and Hazelnuts

-Preheat your oven to 350.

-Put ½ cup of hazlenuts on a rimmed baking sheet.

-Cook until golden brown, about 8-10 minutes, shaking the pan once or twice while they cook.

-Let cool then coarsely chop.

-Cut 1 pint of cherry tomatoes in half.

-Put cherry tomatoes in a large bowl and season with 1 tsp Celtic sea salt.

-Cook 12 ounces spaghetti or linguine in a large pot of boiling salted water until al dente.

-Drain pasta, reserving ¼ cup of the pasta cooking liquid.

-Puree the following together in a food processor:

3 tomatoes

2 crushed garlic cloves

1 tsp crushed red pepper flakes

2 tsp finely chopped rosemary

1 tsp Celtic sea salt

3 TBS of the chopped hazelnuts

-Blend until smooth.

-Add to the bowl with the salted cherry tomatoes.

-Coarsely grate 2 small summer squash.

-Add the summer squash, spaghetti, pasta cooking liquid along with the following:

½ cup extra virgin olive oil

1/2 tsp finely chopped rosemary

Freshly ground black pepper

-Divide the pasta among bowls, drizzle with more oil and top with the following:

1 oz shaved ricotta salata

The remaining hazlenuts

-Serve.

Arugula-Pistachio Pesto

-Add 2 garlic cloves to the bowl of a food processor and chop.

-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.

-Leaving the rubber band on, chop 1 bunch of arugula into thirds.  Wash and spin dry.

-Add the arugula to the food processor, along with the following:

2 tsp finely grated lemon peel

1 TBS fresh lemon juice.

-Blend to a course paste and then add:

¼ cup olive oil

Sea salt and pepper to taste

-Stir very briefly.

-Cover and chill for up to 3 days.

Arugula, Cherry and Goat Cheese Salad

-Leaving the rubber band on, cut 2 bunches of arugula into 3rds, discarding the last 1-3 inches of stem.

-Gently wash and spin dry.

-Toast ¼ cup pistachios or almonds and then chop when cool.

-Finely chop 1 tsp fresh dill.

-Halve and pit 16 Rainer Cherries.

-Combine the arugula, cherries, half the nuts and the dill in a large bowl.

-Whisk together the following:

1 TBS sherry vinegar

1 tsp Balsamic vinegar

3 TBS extra virgin olive oil

Salt and pepper to taste

-Gently toss with the salad.

-Arrange on a platter, sprinkle 2 ounces crumbled chevre goat cheese and remaining nuts over the top and serve.

Arugula with Pecorino Romano and Toasted Walnuts

For the dressing:

Combine the following:

1½ TBS sherry or tarragon vinegar

1 garlic clove, finely chopped

¼ tsp. sea salt

-Whisk together and let stand for 15 minutes.

-Stir in the following:

1 tsp Dijon mustard

6 TBS of walnut/and or extra-virgin olive oil

For the greens: Without undoing the rubber band, gently swish 1-2 bunches of arugula in some cold water, and then shake dry. 

-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems. 

-Gently spin the arugula dry in a salad spinner. 

-Put 1 tsp of butter in a small skillet over low heat.

-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes. 

-Coarsely grate ½ cup Pecorino Romano.

To assemble salad: Gently toss the arugula with the chopped chives, enough dressing to coat and a little salt. 

-Heap on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Arugula Salad with Tomatoes and Shaved Fennel

-Whisk 2 TBS red wine vinegar and ¼ cup olive oil in a bowl until emulsified.

-Leaving the rubber band on, cut 1-2 bunches of arugula into thirds, discarding the stems.

-Wash and spin-dry the arugula.

-Plate the arugula.

-In a large bowl mix together the following:

3 slicing tomatoes, chopped into small dice.

½ pint Sungold cherry tomatoes, chopped in half.

½ a fennel bulb,shaved into very thin slices.

¼ cup pepperoncini,drained and chopped.

¼ cup Kalamata olives, pitted and chopped.

-Drizzle with dressing; toss to combine and season with salt and pepper.

-Divide amongst the plates.

-Sprinkle with some crumbled feta cheese if desired.

Arugula Salad with Roasted Beets and Fresh Goat Cheese

-Preheat oven to 425 degrees.

-Trim leaves off of 1 bunch of beets.

-Tightly wrap beets in double layers of foil to make a small package and roast until tender, about 1+ hour.

-When beets are cool enough to handle, remove foil.

-Slip off skins and stems from beets and cut into wedges.

-Bring to room temperature.

-Drizzle with the following:

Balsamic vinegar

Extra virgin olive oil

Freshly ground black pepper

Sea salt

-Wash 1 bunch of arugula then spin it dry

-Spread the arugula out on a platter and place the beets on top.

-Serve with more oil and vinegar if desired.

Arugula Pesto II

From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.

-Wash and spin dry 1 bunch of arugula.

-In a food processor add the following:

1 cup extra virgin olive oil

½ cup finely grated Parmesan

½ cup finely grated pecorino

1/3 cup pine nuts

1 TBS lemon zest

1 clove chopped garlic

-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.

Arugula Pesto I

-In the bowl of a food processor, combine the following:

1 bunch chopped arugula

1/2 cup chopped cilantro or basil

1/2 cup walnuts

1 clove of garlic

-Coarsely grind.

-While food processor is still running drizzle in 1/2 cup extra-virgin olive oil.

-Then mix the following by hand:

1/3 cup grated Parmesan cheese

Some cayenne pepper

Sea salt and freshly ground black pepper to taste.

Arugula Pecan Pesto

From Mollie Katzen’s The Vegetable dishes I can’t live without.

-Chop 1 bunch of arugula into thirds.

-Wash and spin it dry.

-Put the arugula in a food processor along with 1 clove of fresh garlic, ½ cup pecans and a pinch of sea salt.

-Pulse until pulverized, then add 1 tsp fresh lemon juice and 1 TBS golden raisins.

-Run the processor again, drizzling in 3 TBS of olive oil in a steady stream. Taste for salt.

-Smooth the top of the pesto with the back of a spoon and add a think layer of olive oil to cover the top. Serve chilled.

Arugula & Roma Bean Salad with Walnuts

For the dressing:

-In a small bowl whisk together the following:

2 cloves of garlic put through a garlic press

¼ cup walnut or olive oil

1 TBS white wine vinegar

1/2 tsp Celtic sea salt

Freshly ground black pepper

-Hard-boil 3 eggs, then cool, peel and coarsely chop.

-In a small skillet toast ¼ cup chopped walnuts until lightly browned.

-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.

-Steam the beans for 5 minutes until just tender.

-Drain then refresh the beans under cold water and drain again.

-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.

-Drizzle with dressing and toss to coat.

-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.

Apricot-Brandy Cobbler

-Preheat your oven to 375 degrees.

-Butter an 8-inch baking dish.

-Slice up about 8-10 apricots.

-Toss the fruit with ½ cup sugar and ¼ cup brandy.

-Spread the apricots in the buttered baking dish.

-In the bowl of a food processor, combine the following:

½ cup flour

½ cup sugar

½ tsp baking powder

A pinch of salt

-Pulse once or twice.

-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.

-By hand, mix in 1 egg and ½ tsp vanilla.

-Drop this mixture on to the fruit by TBS, do not spread it out.

-Bake until golden yellow and just starting to brown, 35 and 45 minutes.

-Serve immediately with a dollop of whip cream or ice cream.